Flavoring Water Kefir with Syrup from Canned Fruit


There are many ways to flavor water kefir. For a sweet, fruity beverage all it really takes is some fruit, fruit juice, and a pinch of sugar if you like.

If you eat seasonally and end up canning the summer fruit harvest, then you might have jars upon jars of various fruits in your pantry. Without frozen or dried fruit, it might seem that you don’t have much in the way of flavorings for your water kefir.

Canned fruits tend to be quite soft, and not nearly as flavorful as fresh, frozen, or dried fruits since during the canning process much of the sugar and flavor from the fruit end ups in  the syrup or juices that the fruit are canned in.

Because of this, you might consider using the syrup from the canned fruit as the flavoring for the second fermentation of your water kefir. Eat up all those delicious peaches, pears, or cherries, then pour the juice off for use in fizzy, flavorful water kefir.

Canned peaches make a particularly nice light flavoring for water kefir.


  • 3-1/2 cups finished water kefir
  • 1/4 cup syrup from canned fruit


  1. Remove the water kefir grains from your first culturing of water kefir. Add the cultured water kefir to a quart-size vessel and pour in the fruit syrup.
  2. Move this to a quart-size airtight bottle or two pint-sized bottles.
  3. Shake bottles to distribute the juice. Leave, capped tightly, at room temperature for 2 to 5 days, or until level of desired carbonation and sweetness is achieved. (The second fermentation will become less sweet as the days go on.)

Store in the refrigerator. When ready to drink, open carefully in case of extreme carbonation, and serve chilled. 


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canned fruit

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